Blueberry Almond Crumble

Name: Blueberry Almond Crumble
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 Organic Lemon; 1 kg Blueberries (fresh or frozen); 4 TABLESPOONS + 100 g sugar; 3 TABLESPOONS + 150 g flour; 7-10 Tbsp Cinnamon; 125 g Almond kernels; 100 g Butter; 60 g crunchy oats; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 Organic Lemon
1 kg Blueberries (fresh or frozen)
4 TABLESPOONS + 100 g sugar
3 TABLESPOONS + 150 g flour
7-10 Tbsp Cinnamon
125 g Almond kernels
100 g Butter
60 g crunchy oats
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Wash lemon hot, grate dry, grate peel thinly, halve fruit and squeeze juice. Select blueberries, wash and drain well. Mix lemon zest, lemon juice, blueberries, 4 tablespoons sugar, 3 tablespoons flour and 1/2 teaspoon cinnamon.
2
For the crumbles, coarsely chop the almonds and dice the butter. Knead 150 g flour, 100 g sugar and butter. Add almonds and oat flakes and knead dough into crumbles. Put blueberries into a greased casserole dish (approx. 20 x 30 cm).
3
Spread crumbles on top and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes. Remove from the oven and dust with icing sugar if necessary.